Lactose free lemon thyme sauce
Easy to make the lactose free lemon thyme sauce will add lovely flavour to many meals:
- Great with fish, chicken or meats.
- Both lactose and gluten free
- Easy to store (for future use)
The fresh thyme adds real flavour. The recipe used French thyme, but you can also use other types. More info further down the page.
How to make lactose free lemon thyme sauce
Ingredients:
- 3 sprigs Thyme
- 2 Lemons -unwaxed
- 2 Garlic cloves
- 200 ml Chicken stock
- 1 tbsp Rock salt
- 2 tbsp Sugar
- 1 tsp Pepper
- 100 g Flora plant butter
Equipment
- 1 Saucepan
- 1 Blender,
Instructions
- Wash the lemons and scrape the zest into a saucepan.
- Then squeeze the lemons and add the juice, whole (peeled) garlic cloves, thyme sprigs and chicken stock into the saucepan.
- Bring to the boil and leave on high heat – for 5 to 10 minutes. Until the fluid has been reduced by at least half.
- Carefully remove the garlic and thyme and let cool for a couple of minutes. Then cut the butter into small squares and add into the fluid.
- Pour the fluid into the food blender, and blend until smooth.
- Then add the sugar, salt & pepper. Blend for a minute and the lemon thyme sauce is ready for use.
5 Key questions:
1. – What do you use lactose free lemon thyme sauce for?
The beauty is that the sauce goes lovely with lots of dishes.
You can simply use it with fish(especially good with cod or salmon), chicken, pork schnitzel, pasta,etc.
For example the picture on the right shows it being used with chicken breast, crispy potatoes and spinach a la creme
The sauce adds such lovely flavour that the chicken breast was simply cooked on the hob without the need to add any other herbs or spices.
2. – How do you thicken lemon thyme sauce?
When you combine the ingredients and heat the saucepan, then the length of time you heat it for affects how thick your sauce will be. The longer you heat it, the more fluid with leave and the thicker it will be
However, if you find you sauce it to thin, after you’ve added the butter and blended it. Then you can thicken it by adding a bit of cornstarch or flour. Simply add a bit of each (you will need more slightly more flour then cornstarch) to a bit of cold water and stir well to create a paste.
Heat your lemon thyme sauce gently and then add a small amount of the paste stirring well. Simply add enough paste to get it to the consistency you are looking for.
3. – What is the best butter for lemon thyme sauce?
The recipe uses Flora plant butter, which is a lactose free vegetable based butter. Yes, you can also use normal butter but the taste will be the same
4. – Do you serve lemon thyme sauce hot or cold?
The usual practice is to serve the lemon thyme sauce hot. Simply because in most cases you will have just made it and it is still warm from cooking.
However…. you can also serve it cold. It does actually taste quite nice cold served on top of chicken or pork schnitzels, etc.
5. – Which Thyme do you use in lemon thyme sauce?
The recipe (& the video) used French thyme – which is the type most often sold in shops.
However, there are over 100 different varieties of thyme. Each will add a slightly different taste to a thyme sauce. For example:
- French Thyme – Ideal for stews, soups, meat and fish dishes.
- Lemon Thyme – Ideal for chicken and fish dishes.
- Orange Thyme – Ideal for duck, dessert & carrot recipes.
In addition there are types like Caraway (a mild aniseed flavour with a subtle liquorice hint), Oregano scented thyme, etc. etc.
Lemon thyme is probably not great for this recipe (as it already uses lemon) but other types might be fun to experiment with.
Grow your own thyme?
This herb is very, very easy to grow at home. The beauty is that not only will you always have fresh thyme available for cooking.
You will also be able to grow thyme flavours not available in most shops. For more details simply follow the links for the 3 key types below:
Lactose free lemon thyme sauce
Equipment
- 1 Saucepan
- 1 Blender or smoothie maker
Ingredients
- 3 sprigs Fresh Thyme
- 2 Lemon Unwaxed
- 2 Cloves Garlic
- 200 ml Chicken stock
- 1 tbsp Sea salt
- 2 tbsp sugar
- 1 tsp Pepper
- 100 g Flora plant butter
Instructions
- Wash the lemons and scrape the zest into a saucepan.
- Then squeeze the lemons and add the juice, whole (peeled) garlic cloves, thyme sprigs and chicken stock into the saucepan.
- Bring to the boil and leave on high heat – for 5 to 10 minutes. Until the fluid has been reduced by at least half.
- Carefully remove the garlic and thyme and let cool for a couple of minutes. Then cut the butter into small squares and add into the fluid.
- Pour the fluid into the food blender, and blend until smooth.
- Then add the sugar, salt & pepper. Blend for a minute and the lemon thyme sauce is ready for use.
Video
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
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